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Balsamic Rhubarb Compote
  (137 ratings) Nutrition Information:
Calories: 70Protein: 0 g Carbs: 15 g Fat: 0 g Saturated Fat: 0 g Sodium: 0 mg Fiber: 0 g
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This sweet and tangy sauce is brillant when drizzled over grilled chicken or pork.
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Ingredients:
3 Tbsp balsamic vinegar
2/3 cup sugar
3/4 tsp grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid
2/3 cup sugar
3/4 tsp grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid
Directions:
| 1 | In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved then stir in rhubarb (with reserved liquid if using frozen). |
| 2 | If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. |
| 3 | If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. |
| 4 | Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature. |
| 5 | ENJOY! |
| Ratings & Reviews |
(137 ratings) |
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